Staple Cupcake Flavors

Total Page：16

File Type：pdf, Size：1020Kb

STAPLE CUPCAKE FLAVORS CLASSIC FLAVORS ViVi Chocolate Peanut Butter Vanilla Cake + Vanilla Frosting Chocolate Cake + Peanut Butter Frosting CoCo Salted Caramel Chocolate Cake + Chocolate Frosting Vanilla Cake + Salted Caramel Frosting CoVi Lemon Cheesecake Chocolate Cake + Vanilla Frosting Lemon Cake + Cream Cheese Frosting + Graham Cracker Topping ViCo Strawberry Lemonade Vanilla Cake + Chocolate Frosting Strawberry Cake + Lemon Frosting Red Velvet Chocolate Orange Red Velvet Cake + Cream Cheese Frosting Chocolate Cake + Orange Frosting Coconut Chocolate Raspberry Coconut Cake + Coconut Frosting + Shredded Coconut Chocolate Cake + Raspberry Frosting Nutella Mint Chocolate Chip Vanilla Cake + Nutella Buttercream Frosting Chocolate Cake + Mint Frosting + Chocolate Chip Lemon PB & J Lemon Cake + Lemon Frosting Vanilla Cake + Peanut Butter Frosting + Grape Jelly Vanilla Strawberry Key Lime Vanilla Cake + Strawberry Frosting Graham Cracker Cake + Lime Curd Buttercream Frosting Cookies and Cream Vanilla Cake + Cookies and Cream Frosting Minimum order per flavor: 12 Mini Cupcakes or 6 Standard Size 303.638.3528 | [email protected] | 3047 Larimer St. | Denver | Colorado 80205 STAPLE CUPCAKE FLAVORS LIQUOR INFUSED FLAVORS Champagne Strawberry Hot Toddy Champagne Cake + Strawberry Frosting Cinnamon Cake + Honey Whiskey Frosting + Lemon Candy Champagne St. Germain Limoncello Champagne Cake + St. Germain Frosting Lemon Cake + Limoncello Frosting Peach Bellini Cosmo Champagne Cake + Peach Frosting Lime Cake + Citrus Vodka and Grenadine Frosting Bailey’s Blue Moon Vanilla Cake + Bailey’s Irish Cream Frosting Vanilla Cake + Blue Moon Frosting Godiva PBR Chocolate Cake Infused with Godiva Liqueur + Chocolate Vanilla Cake + PBR Frosting Frosting Silver Bullet Margarita Vanilla Cake + Coors Light Frosting Lime Cake + Tequila Triple-Sec Frosting + Salted Lime Candy Guinness Moscow Mule Chocolate Cake + Guinness Frosting Lime Cake + Ginger Liqueur Frosting Tiramisu* Arnold Palmer White Cake, Espresso Glaze + Mascarpone Frosting Lemon Cake + Sweet Tea Vodka Frosting Irish Car Bomb* Chocolate Bourbon Guinness Cake, Whiskey Ganache + Bailey’s Frosting Chocolate Cake + Bourbon Frosting + Bourbon Ganache *Additional charge Minimum order per flavor: 12 Mini Cupcakes or 6 Standard Size 303.638.3528 | [email protected] | 3047 Larimer St. | Denver | Colorado 80205 .

Copy Link

Recommended publications

Something Sweet Cupcake Flavor List 2017 Name Description
Something Sweet Cupcake Flavor List 2017 Name Description (Some Flavors May Not Be Available All Year) Abigail Cream Cake, Vanilla Bean frosting, topped with a fondant flower Almond-Raspberry Almond Cake, Raspberry filling, Almond/Raspberry swirled frosting, topped w/sliced almonds Aloha Pineapple Cake, Pineapple frosting, topped with Macadamia nuts and toasted coconut AmaZING Yellow Cake, Vanilla filling, Raspberry frosting - Like a Hostess Zinger Apple Pie Apple Cake, Vanilla/ Cinnamon frosting, topped w/ Caramel sauce and a pie crust wafer Banana Cream Banana Cake, Vanilla frosting, topped w/vanilla wafers Banana Loco Banana Cake, Nutella filling, Chocolate/Nutella swirled frostong topped with yellow jimmies and a banana chip Banana Split Banana Cake, Vanilla frosting, topped w/ caramel, chocolate and strawberry sauce plus a cherry on top Beautifully Bavarian Yellow Cake, Chocolate frosting, Bavarian cream filling Better Than Heath Chocolate Cake, Caramel frosting, topped w/Caramel sauce and Heath toffee bits Birthday Cake Vanilla Cake with sprinkles, Tie-dyed Vanilla frosting, topped w/sprinkles Black Bottom Chocolate Fudge Cake filled and iced with Cream Cheese frosting, edged with black sugar crystals Black Forest Dark Chocolate Cake, Vanilla cream filling, Cherry frosting, cherry on top Blackberry Lemon Lemon Cake with Blackberries, Lemon/Blackberry frosting Blueberry Swirl Blueberry cake, blueberry vanilla frosting Boston Cream Pie Yellow Cake, Cream filling, covered with chocolate ganache Bourbon Pecan Bourban flavored chocolate
[Show full text]
Fun on a Fork! The
Fun on a Fork! the DessertSTAND Contact Us to Schedule Your Complimentary Dessert Tasting Today! 303.550.9726 [email protected] - www.TheDessertStand.com 7535 W. 92nd Ave, Suite 400 - Westminster, CO 80021 Delivery to the Denver Metro and Mountain Areas Wedding Catering We know how special your wedding and reception are and The Dessert Stand can provide the sweetest ending to your wonderful day! We will help you create elegant dessert offerings for your guests. Our offerings include: 50+ FLAVORS OF CUPCAKES SPECIALTY CHEESECAKES MINI PIES BROWNIES COOKIES DESSERT TABLES EDIBLE FAVORS POPCORN BARS Dessert Sizes The Dessert Stand has three sizes of cupcakes to choose from: Classy Cutie Bite {Standard Size} {3-Bite Size} {1-Bite Size} Recommended Quantity: Recommended Quantity: Recommended Quantity: 1 per person 1.5 per person 2 per person *Cupcakes Only Cake and Cupcake Flavors We offer over 50 cake and cupcake flavors that are available for your event. We recommend choosing between 4-8 flavors for your guests. All cupcake flavors are available in any size and can be customized to match colors, theme or venue. Note: Bite size cupcakes cannot be filled. RED VELVET : Red velvet cake with cheesecake mousse filling and cream cheese COOKIE DOUGH : Vanilla chocolate chip cake and cookie dough buttercream buttercream HOT FUDGE SUNDAE : Chocolate cupcake with vanilla frosting, chocolate WEDDING CAKE : Vanilla butter cake with cheesecake mousse filling and vanilla ganache and topped with either honey roasted peanuts or cherry (or both!)
[Show full text]
Gluten-Free Carrot Cake Or Cupcake Supreme
Natural He alth Center The Art & Science o f Natural H ealthcare Balan ced Health © 13384 Jones Road Houston, TX 77070 © © Phone: (281) 897-8818 www.nhchouston.com Fax: (281) 897-8817 Gluten-Free Carrot Cake or Cupcake Supreme Carrot Cake Supreme by Bette Hagman, author of: The Gluten-Free Gourmet. Recipe modified by Dr. Jason & Jan Kolodjski. Ingredients 3 C of Bob’s Red Mills All Purpose GF flour 2 tsp. xanthan gum 2 tsp. baking soda 3 tsp. cinnamon ½ tsp. cloves 1 tsp. powdered ginger 1 tsp. powdered nutmeg ½ tsp. salt 4 large eggs 2 C sugar 1 C mayonnaise One 20 oz. can crushed pineapple, undrained 4 C grated carrots 1-2 C chopped walnuts In a bowl stir together Bob’s Red Mills All Purpose GF flour, xanthan gum, baking soda, cinnamon, ginger, and salt. Set aside. In large bowl of the mixer, beat together at medium speed the eggs, sugar, mayonnaise, and pineapple, not drained. Gradually beat in flour mixture until well mixed. With a spoon, stir in carrots and walnuts. For cake: Pour batter into a greased and rice-floured 9” x 13” pan. Bake in pre-heated oven 350 degrees oven for 45 – 50 minutes, or until cake tester inserted in the center comes out clean. Cool in pan. Serve with whipped cream or frost with cream cheese frosting. For cupcakes: Wait 30-60 minutes for batter to thicken before making cup cakes. Fill each cup cake tin full and bake at 350 degrees for 22 minutes. Batter makes approximately 40 cup cakes.
[Show full text]
Client Welcome Packet
CLIENT WELCOME PACKET RESUMES | COVER LETTER | LINKEDIN | INTERVIEW PREP WELCOME TO The Resume Chic & Co. YOUR BUSINESS NAME CLIENT WELCOME PACKET PREPARED FOR CLIENT NAME BY YOUR NAME THERESUMECHIC.COM Welcome I'm Jhen I CAN'T WAIT TO START WORKING WITH YOU Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart jelly-o candy chocolate. Cake halvah lollipop apple pie sugar plum. LET'S CREATE SOMETHING AMAZING Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart jelly-o candy chocolate. Cake halvah lollipop apple pie sugar plum. Marshmallow brownie soufflé chocolate cake bonbon. Lemon drops pie soufflé candy canes dragée. Jhen McDuffie Facebook handle Instagram handle [email protected] Twitter handle WWW.YOURWEBSITE.COM Welcome I'm Lisa Facebook handle I CAN'T WAIT TO START Instagram handle WORKING WITH YOU [email protected] Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart jelly-o candy chocolate. Cake halvah lollipop apple pie sugar plum. LET'S CREATE SOMETHING AMAZING Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart. Marshmallow donut brownie soufflé chocolate ice cake bonbon. Lemon drops pie soufflé candy canes dragée Your Signature lemon drops. WWW.YOURWEBSITE.COM Welcome, I'm Emily I'M SO HAPPY YOU'RE HERE Explain the purpose of this Welcome Packet here and welcome them. Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart jelly-o candy chocolate. Cake halvah lollipop apple pie sugar plum.
[Show full text]
CUPCAKE M a K E R Owner’S Manual & R E C I P E B Oo K
CUPCAKE M AKER OWNER’S MANUAL & R E C I P E B oo K MODEL NUMBERS CC-2828PK & CC-2828VC babycakes cupcake maker 1 table of contents ImPORTANT SAFEGUARDS 3 OPERATING INSTRUCTIONS 5 CUPCAKE TIPS & DECORATING SUggESTIONS 8 USER MAINTENANCE INSTRUCTIONS 11 ONE YEAR LIMITED WARRANTY 11 RECIPES CUPCAKES 13 FROSTINGS 19 PIES 22 mUFFINS AND SCONES 23 APPETIZERS 26 2 babycakes cupcake maker IMPORTANT SAFEGUARDS When using electrical appliances especially when children are present, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces. Metal parts can become hot. Use any handles or knobs. 3. To protect against electrical shock, do not place cord, plug or appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before cleaning and putting on or taking off parts and before cleaning the appliance. 6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment. 7. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. 8. Do not use outdoors. 9. Do not let cord hang over edge of table or counter or touch hot surfaces. 10. Do not place on or near a hot gas or electric burner, or in a heated oven.
[Show full text]
How to Guide Baking Cupcakes with Our Madeira Cake
R 500g cake mix makes approximately: - 12 large muffins 18 standard cupcakes 24 fairy cakes R Cupcake cases \ muffin tin \ wire cooling rack R Circle cutter How To Guide R Edible glue R Cupcake boxes (optional) Baking Cupcakes With Our Madeira Cake Mix R Sattina sugarpaste R Sprinkles (optional) Visit the store Baking your cupcakes Decorating your cupcakes with sugarpaste 1. Preheat oven to 150C/Gas 2 (140C for fan ovens) 1. Smear the top of each cupcake with either jam or buttercream. 2. Add 200ml or 7 fluid ozs of water to 500g cake mix and beat 2. Lightly dust your hands and the table top with icing sugar on medium speed for approximately 5 mins. This cake mix is and knead the sugarpaste (roll out icing) until soft and pliable. very versatile and so if you want a change, once beaten you Roll it out to about 1cm in thickness and cut out a circle for can mix in chocolate chips, flavourings, lemon zest, chocolate each cupcake (if you do not have a cutter you will most likely powder, fruit etc. whatever takes your fancy really! be able to find a glass about the right size). 3. Place cupcake cases into a muffin tin and fill just over half 3. Place the circles onto each cupcake ready to decorate. way with the cake mix. If you do not use a muffin pan, the cupcake cases will not hold their shape. 4. To attach decorations onto the sugarpaste use either edible glue or a mixture of icing sugar mixed into a little water.
[Show full text]
Jgonzalez 30639027 Job 8
CHAPTER 9 Working with Styles Lesson Overview In this introduction to working with InDesign styles, you’ll learn how to do the following: ◊ Create and apply paragraph styles. ◊ Create and apply character styles. ◊ Nest Character styles inside paragraph styles. ◊ Create and apply object styles. ◊ Create and apply table styles. ◊ Globally update paragraph, character, object, cell and table styles. Globally update paragraph, character, object, cell and table styles. (this is duplicated on purposed!) ◊ Import and apply styles from other InDesign documents. ◊ Create styles groups. Macaroon wypas icing donut tootsie roll chupa chups gummies. Brownie halvah chupa chups chocolate cake marzipan. Topping macaroon dessert cheesecake dragée icing. Fruitcake lollipop danish bear claw tootsie roll candy canes croissant. Topping jujubes danish marzipan. Brownie danish toffee soufflé. Tiramisu powder li- quorice cheesecake applicake macaroon wypas tart. Chocolate cake pie applicake. Lemon drops donut cotton candy lemon drops. Cheesecake ice cream dragée sugar plum cheesecake lemon drops. Jelly-o fruitcake oat cake biscuit. Dragée pud- ding jelly-o cookie powder chocolate bar faworki chocolate bar. Macaroon oat cake sweet roll lemon drops. Pie cheesecake faworki ice cream jelly. Cheesecake cupcake danish cotton candy topping bonbon. Candy jelly topping pudding marshmallow sweet roll donut jelly topping. Cheesecake pastry faworki carrot cake icing icing marzipan. Topping wafer jelly beans croissant ice cream fruitcake lollipop. Dragée lemon drops oat cake brownie. Biscuit croissant marzipan. Sesame snaps cheesecake faworki marzipan jujubes croissant gingerbread marshmal- low candy. Caramels jelly-o chocolate. Croissant carrot cake cheesecake danish caramels jelly-o. Chocolate halvah gingerbread. Candy sesame snaps toffee toffee wafer sesame snaps danish.
[Show full text]
Cupcake Flavor List
Blueberry Tart STUFFED CUPCAKE FLAVORS White cake soaked in vanilla Bourbon, thin layer of lemon buttercream, blueberry buttercream Chocolate Pecan Toffee Cream Chocolate cake soaked in Bailey's with a pecan toffee Strawberry Shortcake Bavarian buttercream White cake soaked in vanilla Rum with strawberry buttercream PB&J White Cake soaked in Amaretto with a layer of strawberry Banana Split jam and peanut buttercream. White or chocolate cake soaked in caramel with strawberry jam and banana buttercream Grasshopper White Cake soaked in Baileys and mint syrup, with a layer of White Chocolate Raspberry chocolate ganache and a mint buttercream White cake soaked in Chambord, white chocolate ganache, raspberry buttercream Berries and Chocolate Chocolate cake soaked in amaretto, with chocolate ganache Double Chocolate Caramel Truffle and mixed berry buttercream Chocolate cake soaked in Butterschnaps, chocolate ganache, caramel buttercream Blackberry Lemon Yellow cake soaked in vanilla and lemon, Piña colada with a layer of blackberry jam and lemon buttercream White cake soaked in Coconut Rum, coconut buttercream with candied pineapple Chocolate Covered Peppermint Chocolate cake soaked in Crème De Menthe, Cherry Lemonade with a vanilla peppermint buttercream. Yellow cake soaked in lemon, with cherry lemonade buttercream White Chocolate Chai Chai cake soaked in Amaretto with a white chocolate Carrot Rum buttercream Traditional carrot cake soaked in Spiced Rum, lemon cream cheese buttercream Chocolate Crème Brûlée Chocolate Cake soaked in Caramel
[Show full text]
UBE FLAN CHIFFON CUPCAKE Through Annie's Window
UBE FLAN CHIFFON CUPCAKE Through Annie’s Window If you are looking for a new sweet dessert to take to a party or just to enjoy at home with your family, I highly recommend trying ube and flan together! Ube or purple sweet potatoes are root vegetables with a rich, almost winery flavor and a creamy texture. Flan is a custard dessert with a sweet caramel top. Together the two flavors make a great combination both in terms of sweetness and texture. Also if you love both of these individually, why not try them together! Hope you enjoy and happy baking! INGREDIENTS Flan: Yield 7 ramekins 10 egg yolks (do not discard whites) 1 can condensed milk 1 can evaporated milk 1 ½ tsp vanilla extract ¼ cup granulated sugar + 1 cup additionally for the caramel Foil INSTRUCTIONS 1. Add granulated sugar to a non-stick pan and place on the stove with medium low heat. Stir slowly with a silicone spatula until the sugar dissolves. You will want to turn off the stove when there are a few bits of sugar left. Remove from the stove and spoon 1 ½ tbsp into ramekins and slowly spread to cover the bottom surface. Leave your ramekins on the side. 2. Separate the egg yolks and whites. Whisk the egg yolks, and add your remaining granulated sugar. Whisk them together until they mix. Slowly pour in evaporated milk, condensed milk, and vanilla extract. Keep stirring using your silicone spatula until the ingredients all combine. 3. Prepare your steamer, pour flan batter into ramekins until it is ⅔ filled, wrap with foil, place in the steamer, and allow to steam for 25 minutes.
[Show full text]
Shellycakes Business Plan
ShellyCakes “Always a Sweet Treat” Wedding cake Michelle made for her own wedding. May 2008 Michelle L. Schutten 5 Holly Lane Butte, MT 59701 406.214.9202 [email protected] The components of this business plan have been submitted on a confidential basis. It may not be reproduced, stored, or copied in any form. By accepting delivery of this plan the recipient agrees to return this copy of the plan. Do not copy, fax, reproduce or distribute without permission. Copy __ ShellyCakes 1 Table of Contents 1. Executive Summary 1.1 Business .......................................................................................... 2 1.2 Business Opportunity ...................................................................... 2 1.3 Competitive Strategy ....................................................................... 2 1.4 Economics of the Business .............................................................. 2 1.5 Founder ........................................................................................... 2 2. Business 2.1 Mission Statement .......................................................................... 4 2.2 Description of the Business ............................................................ 4 2.3 Form of Incorporation .................................................................... 5 2.4 Products and Services .................................................................... 5 2.5 Industry Analysis ........................................................................... 6 2.6 Market Analysis ............................................................................
[Show full text]
Chocolate Cake Mix
GLUTEN FREE CHOCOLATE CAKE MIX GLUTEN-FREE OUR RECIPE FOR CHOCOLATE CAKE MIX NO COMPROMISES: Our mixes are carefully crafted in GLUTEN-FREE CHOCOLATE CAKE our test kitchen through meticulous taste-testing (it’s a tough job, but we’re Simple to bake and decadent to eat, up to the challenge!) and blending YOU’LL NEED our gluten-free mix yields a perfect, to replicate our favorite recipes. ⁄ cup vegetable oil rich chocolate cake with a tender, The result? Mixes that make the finest gluten-free baked goods 1⁄ cups water moist crumb. 4 large eggs around. Simple ingredients, reliable results, and deliciousness for everyone to enjoy! BAKES * PREPARED AS DIRECTED, GLUTEN FREE TWO "" ROUND LAYERS, THIS PRODUCT IS " X " CAKE, CUP BUNDT CAKE, NON-DAIRY. CHOCOLATE CAKE MIX OR CUPCAKES TRY ALL KING ARTHUR FLOUR GLUTEN-FREE • PREHEAT oven to °F (°F if using glass or dark metal pans). Lightly grease BAKING PRODUCTS. two 8" or " round layer pans; one " x " pan; one -cup Bundt pan; or cupcake RICH, DECADENT papers in muffin pans. KingArthurFlour.com/glutenfree PERFECTLY MOIST • WHISK together oil, water, and eggs. Add mix and stir until smooth. INGREDIENTS: Cane Sugar, Rice Flour, • BAKE until a cake tester inserted in center comes out clean, and top springs back We’re committed to using the Cocoa (processed with alkali), Tapioca Starch, when lightly pressed: 8" layers ( to minutes), " layers ( to minutes), power of business as a force for THIS MIX BAKES: Emulsifier (rice starch, polyglycerol esters of " x " pan ( to minutes), cup Bundt pan ( to ), or cupcakes social and environmental good.
[Show full text]
Cakes, Icings, Desserts HINTS & TIPS
Cakes, Icings, Desserts HINTS & TIPS • Overbaking and under measurement of liquid will lead String Icing to a dry and crumbly cake. • Gold Medal® Ready-to-Spread Icings • Spread cake batter to the corners of a sheet pan for an can be heated to melt for string icing even bake. on desserts, bars and pastries. DO NOT OVERHEAT. • Allow cakes to cool completely before icing. ® • Dip a knife in hot water and wipe dry when slicing cakes • It is best to melt Gold Medal to prevent tearing and keep free of cake crumbs. Ready-to-Spread Icing in 10 second increments to avoid overheating. • Utilize ends of cake to make cake truffles or parfaits. • Frosting cakes as soon as they have cooled will help them stay moist. • Store frosted cakes in a covered cart to prevent drying. • Cover or wrap cakes when storing in the freezer to prevent moisture loss. It is best to freeze cakes unfrosted. • Freezing cakes ahead of time will make it easier to ice and finish. 13 Creating Cake Trufﬂ es • Combine crumbled cake with any flavor RTS Icing in a bowl and mix until a fine texture is reached or well combined (approximately 1 lb. crumbled cake to 2 oz. RTS Icing). • Form into balls with small scoop (No.70 preferred). • Place on parchment-lined sheet pans and freeze (approximately 1 hour). • Remove cake balls from freezer in small batches and dip into melted RTS Icing using forks or toothpicks. • Place on parchment-lined sheet pan and allow icing to set. (TIP: To finish, icing can be tinted and drizzled onto truffles.
[Show full text]